Incidence of Salmonella species in chicken cut -up carcasses and chicken products
Saad, S., Nada, S., Abd El Sattar, S. (2015). Incidence of Salmonella species in chicken cut -up carcasses and chicken products. EKB Journal Management System, 29(2), 29-35. doi: 10.21608/bvmj.2015.31542
Saad M. Saad; Shaimaa Nada; Samar S. Abd El Sattar. "Incidence of Salmonella species in chicken cut -up carcasses and chicken products". EKB Journal Management System, 29, 2, 2015, 29-35. doi: 10.21608/bvmj.2015.31542
Saad, S., Nada, S., Abd El Sattar, S. (2015). 'Incidence of Salmonella species in chicken cut -up carcasses and chicken products', EKB Journal Management System, 29(2), pp. 29-35. doi: 10.21608/bvmj.2015.31542
Saad, S., Nada, S., Abd El Sattar, S. Incidence of Salmonella species in chicken cut -up carcasses and chicken products. EKB Journal Management System, 2015; 29(2): 29-35. doi: 10.21608/bvmj.2015.31542

Incidence of Salmonella species in chicken cut -up carcasses and chicken products

Benha Veterinary Medical Journal
Article 5, Volume 29, Issue 2, December 2015, Page 29-35  XML PDF (295.9 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2015.31542
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Authors
Saad M. Saad1; Shaimaa Nada2; Samar S. Abd El Sattar3
1Food Control Department, Faculty of Veterinary Medicine, Benha University
2Food Control Department, Animal Health Research Institute, Shebin El-Koom Branch
3Egypt Foods Company
Abstract
A total of 125 samples weight 1kg of frozen packaged raw chicken cut- up (fillet, thigh and drumstick)
and frozen packaged uncooked breaded chicken products (pane and drumstick) 25 of each collected
from different retail shops and supermarkets for different companies at El Menofia Governorate. All
samples were examined bacteriologically, serologically and multiplex PCR for isolation and
identification of Salmonella species. Salmonella organisms were isolated from frozen packaged raw
chicken cut- up (fillet, thigh and drumstick) and frozen uncooked packaged breaded chicken products
(pane and drumstick) with percentages of 8%, 24%, 48%, 32% and 16% (the percent was according to
n=25) and 1.6%, 4.8%, 9.6%, 6.4% and 3.2% (the percent was according to n=125), respectively.
Moreover, the isolated Salmonella could be serologically identified as S. enteritidis was only detected
in fillet by percent of 100% and S. enteritidis, S. typhimurium and S. kentucky were detected in drumstick
by percent of 33% of each, but S. enteritidis, S. typhimurium and S. anatum were detected in thigh by
percent of 33%, 50% and 17%, respectively. And also S. enteritidis, S. typhimurium, and S. haifa were
detected in pane (uncooked breaded product) with percentages of 25%, 50% and 25%%, respectively.
S. typhimurium and S. Kentucky were detected in drumstick (uncooked breaded product) with percentage
of 50% of each. Also multiplex PCR methods were used for detection of virulence factors (invA, hil A,
fimH and Stn genes) of S. typhimurium and S. enteritidis by PCR 2x Reddy Mix TM Master Mix
(Thermo Scientific) with Cat No. AB0575/ LD-A, Waltham 02451, USA.
Keywords
Salmonella spp; uncooked chicken cut-up; Multiplex PCR; Virulence factors
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